Tuesday, 24 January 2012

Raw Vegan Alfredo Sauce with Zucchini Noodles

4 small zucchinis 
1 cup raw cashews, soaked in water for 20 minutes and drained 
3/4 cup water 
1 tbsp lemon juice 
1/4 tsp nutmeg 
1 tsp thyme 
2 garlic cloves 
salt & pepper, to taste 
1 tbsp light miso paste (optional – look for unpasteurized miso to make this 100% raw) 
2 tbsp nutritional yeast (optional, if you want non-vegan sub this for cheese, I used mozzarella/parmesan combo) 

To make the zucchini noodles: Using a vegetable peeler, starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis. 

To make the raw Alfredo sauce: combine the remaining ingredients in a food processor and blend until smooth. 

Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce. Serve with a sprinkle of fresh basil or parsley. 

Serves 2 

Made this for dinner tonight, yum. Am going to use zucchini noodles again tomorrow night with a pesto.


  1. I think that I will try this. I went on a raw food kick for a while, and would like to start incorporating more raw foods into my normal daily eats. Ani Phyo writes some good raw foodie non-cook books that you might want to check out.

  2. Oh, and using raw spaghetti squash is fun for raw noodles too. :)